Chocolate Chocolate Cookies | Milk Bar Monday

I know I say this during every Milk Bar Monday post. But seriously, these are heaven. It’s my week to host this week so it probably comes as little surprise that I chose cookies. But not just any cookies: heavenly chocolate cookies.

Tosi says these were created as an ode to the beloved fudgy brownie. We love brownies in our house – they are really one of Paul’s favorites – and he adored these cookies, even more than I can explain. I adored them too, not because they are perfectly salty. Not because they are rich chocolatey perfection. But because they represent the best part of the brownie: the chewy-almost-crispy edges. I could care less about the center of the brownie pan…I only want the edges. And these cookies have forever changed my brownie-loving life.

Oh, I guess I should also mention that the chocolate crumb in this recipe tastes exactly like brownie mix from the box. Remember when I told you to go ahead and double the recipe for the birthday cake crumble? Well, just go ahead and do the same here too. You’ll munch on it as a snack while you are baking. And you deserve it, so just go ahead and make some extra.

I’ll say it again – this book is definitely my favorite baking cookbook. Inventive, fun, unique recipes that blow my mind every single time.

Directions:

to prepare the crumb:

Pre-heat the oven to 300 degrees.

Combine the flour, cornstarch, sugar, cocoa powder, and salt in the bowl of a stand mixer fitted with the paddle attachment and mix on low speed until combined. Add the butter and mix on low until small clusters begin to form.

Spread the clusters on a parchment- or Silpat-lined sheet pan. Bake for 20 minutes, breaking up the pieces as needed. The crumbs should still be slightly moist to the touch, they will harden as they cool.

Allow the crumbs to cool completely before using (or eating!) Store in an airtight container for up to 1 week at room temperature, or up to 1 month in the fridge.

to prepare the cookie dough:

In the bowl of a stand mixer fitted with a paddle attachment, combine the butter, sugar, and glucose and cream together on medium-high speed for 2 to 3 minutes. Scrape down the sides of the bowl, and add the egg, vanilla, and melted chocolate, and beat for 7 to 8 minutes. See the notes on this post for more information on the creaming process.

Reduce the mixer speed to low and add the flour, cocoa powder, baking powder, baking soda, and salt. Mix just until the dough comes together, no longer than 1 minute. (Do not walk away from the machine during this step, or you will risk overmixing the dough.) Scrape down the sides of the bowl.

With the mixer on low speed, add the chocolate crumbs and mix just until incorporated, about 30 seconds.

Using a 2 3/4-ounce ice cream scoop (or a 1/3-cup measuring cup), portion out the dough onto a parchment-lined sheet pan. Pat the tops of the cookie dough domes flat. Wrap the sheet pan tightly in plastic wrap and refrigerate for at least 1 hour, or up to 1 week. Do not bake your cookies from room temperature–they will not bake properly.

Pre-heat the oven to 375 degrees.

Arrange the chilled dough a minimum of 4 inches apart on parchment- or Silpat-lined sheet pans. Bake for 18 minutes. The cookies will puff, crackle, and spread. If after 18 minutes, the cookies still seem doughy in the center, give them another 1 minute in the oven, but not more.

Cool the cookies completely on the sheet pans before transferring to a plate or an airtight container for storage. At room temp, the cookies will keep fresh for 5 days; in the freezer, they will keep for 1 month.

Cassie’s Notes:
I baked my cookies for exactly 18 minutes and they came out perfectly but watch in the last few minutes so that you don’t overbake them.

I followed the recipe exactly as written for these and we adored them. I wouldn’t change anything for the next time that I make them.

47 Responses to “Chocolate Chocolate Cookies | Milk Bar Monday”

These look fantastic Cassie! Tosi is certainly not afraid to use butter in her recipes. The extra chewy and less fudgy edges are my favorite part about the brownie too. They make an edge-only brownie pan with pan edges in the center of the pan, so each brownie has an edge! I need to look into buying one. These cookies came out perfectly, I know some of you girls have had trouble with past milk bar mondays’ recipes but not these… I think they look perfect. Great pick for this week Cassie!

These look fantastic! They look better then fantasic. So interesting that the recipe calls for bread flour! Luckily I have lots of that! Brownie-like cookies is almost the best thing I have seen in a really long time!

Christina Tosi recommends that bread flour be used in most of her recipes because the higher protein content helps to balance the high fat content (with all that butter!) I’ve started making all of my cookies with bread flour and I’ll never go back!

LOVE that you picked these! Mine could have used the extra 2 Tbsp butter I swapped out as for some reason the gluten-free versions of these work perfectly with Tosi’s amount of fat (cookies, not the cakes though), but they were still incredible. I want to make them again and use them in the crust for a dairy-free ice cream pie! I froze mine and ate on on a long drive and it was perfection. Thanks for the pick!

Ooh these cookies look PERFECT. Every time I see one of these posts, it makes me think that a) I really need this cookbook and b) I need to go and buy one of everything from the Milk Bar when I’m in NYC in the summer!

I just realized in reading your comments that I totally forgot to use Bread Flour in these! I wonder what would have happened if I had…they were still great but maybe that would solve my butter situation. Now I wonder if I’ve forgotten in the past?

Anyway- your cookies look perfect with the original recipe. I think I’ll have to try this again!

Your cookies are so, SO pretty, Cassie! I love that you had such luck with the original recipe. I really liked how these cookies turned out, but made quite a few adjustments in fear of another enormous, slightly unattractive cookie puddle. And where, oh where did you get that adorable yellow napkin, matching straw and milk jug?? I covet your props!!

You are too sweet! The yellow napkin is from Sur La Table; the straws from Lemon Drop Shop (http://www.etsy.com/shop/shoplemondrops) and the milk jug from an antique store down the street. Those places are gold mines!

Hi Jenny, I actually use glucose, it’s available at most craft and baking stores. If you don’t want to buy it, you can use 2 tablespoons of light corn syrup in place of the glucose called for. Let me know how they turn out!

So, I spent half the day trying to find a chocolate chocolate cookie recipe that looked up-to-par, and came up with nothing! What luck to stop by here tonight to find a recipe with your glowing approval. Thank you, amazing lady!

I’ve been on the fence about buying the Milk Bar book because I know some recipes can be time intensive but I think you just sold me on it! These cookies look great and the chocolate crumb sounds ammaazing.